Ingredients
Mutton – 500 g, cleaned & cut
Basmati rice – 2 cups, soaked 30 mins
Onion – 2 medium, thinly sliced
Tomato – 1 medium, chopped
Green chilies – 2–3, slit
Ginger-garlic paste – 1 tbsp
Yogurt – ¼ cup
Red chili powder – 1–2 tsp
Turmeric – ½ tsp
Garam masala – ½ tsp
Curry leaves – few
Mint & coriander leaves – 2 tbsp each, chopped
Lemon – 1, juice
Oil / Ghee – 3–4 tbsp
Salt – to taste
Water – 4 cups
Execution
1. Marinate Mutton
Mix mutton with turmeric, red chili powder, yogurt, and salt → set aside 30 mins.
2. Cook Rice
Boil soaked rice with 4 cups water + salt → cook 70–80% done → drain.
3. Prepare Masala
Heat oil/ghee → sauté onions till golden → add green chili, ginger-garlic paste → fry 1–2 mins.
Add tomatoes, curry leaves, mint, coriander → cook until tomatoes soften.
Add marinated mutton → cook 10–12 mins until partially done.
4. Layer Biryani
In a heavy-bottomed pot → layer rice over mutton masala.
Sprinkle garam masala, lemon juice, and a few drops of ghee.
Cover tightly → cook on low flame 20–25 mins (dum style).
5. Serve
Gently mix before serving.
Serve hot with raita, pickle, or boiled eggs.
Additional tips
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Use bone-in mutton for richer flavor and tender meat.
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Partially cook rice before layering for perfect texture.
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Layer fresh herbs, ghee, and lemon juice for authentic aroma and richness.